Ingredients
- Chicken, cut into small pieces like shawarma0.5 kilogram
- Zucchini, large size0.5 kilogram
- Large onion, chopped into small pieces3 pieces
- Hot pepper, chopped2 pieces
- Small carrots, grated3 pieces
- Fresh coriander, chopped without stems2 bunches
Crushed Garlic3 cloves
Lemon Juice6 tablespoons
Liquid milk0.5 cup
Mozzarella Cheese0
Cream3 tablespoons- Corn oil or sunflower oil3 tablespoons
- Salt and black pepper to taste0
- Spices to taste0
Steps
- 1
Pierce the zucchini and then cut it lengthwise to get 4 pieces, keeping the flesh of the zucchini.
5 minRequired Tools:
Knife
Cutting Board - 2
Place a pot on the stove with water, boil the zucchini pieces until cooked, then drain the water. Boil the flesh of the zucchini in the same pot until cooked, then drain the water well.
10 minRequired Tools:
Pot - 3
Heat oil in a pot, then add half of the onion and pepper, sauté, then add the chicken.
10 minRequired Tools:Pot - 4
Add spices, salt, black pepper, lemon juice, and garlic over the chicken pot and let it cook until done.
10 min - 5
Prepare a large tray and place the remaining onion, then drizzle some oil over the onion and sauté on the stove until the onion wilts.
10 minRequired Tools:
TrayPot - 6
Add the carrots, green coriander, and boiled zucchini flesh to the chicken and mix well, then add the zucchini pieces to the tray and stuff them with the previous mixture.
10 min - 7
Add salt, black pepper, and spices to the cream, whisk with the milk, and pour over the zucchini, then sprinkle mozzarella cheese on top of the zucchini tray.
10 min - 8
Place the tray in a medium heat oven for a quarter of an hour until it turns golden brown.
15 min
Nutrition Facts
Crushed Garlicper 100gLemon Juiceper 100gLiquid milkper 100gMozzarella Cheeseper 100gCreamper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.